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emerick Oregon Oregon 1859 1859 Horz Horz Aug Aug 2012 2012 7/18/12 7/18/12 2:50 2:50 PM PM Page Page 1 1 GO WINE TASTING! The Willamette Valley is known for its world class Pinot Noir. Our valley is home to more than 190 wineries and tasting rooms surrounded by beautiful vistas and views of the Cascade Mountains. Explore quiet backcountry roads leading to a rustic barnyard tasting room or state of the art winery. Request a copy of our touring map and guide at willamettewines.com. Ashland Springs Hotel CREATING CREATING MEMORIES MEMORIES SINCE SINCE 1925 1925 Healing Mineral Warm Warm Springs Flower Flower Gardens • • Spa-like Bungalows && Suites Suites 888-795-4545 ~ ~ AshlandSpringsHotel.com ~ 212 ~ 212 E. E. Main Main St. St. • Ashland, • Ashland, OR OR 2165 2165 W. W. Jackson Rd. Rd. Ashland • • 541.482.7128 LithiaSpringsResort.com
Oregon Living oregon recipes ora's Table and orge Catering 110 Fifth Street, Hood River norastable.com athy Watson, chef Curried ear astrique I Total time 75 minutes 1 1 1 R 2 2 In a small sauce pan, heat the wine and vinegar until almost simmering. In an 8-1 saut pan, spread one cup sugar across pan. On medium-high heat, melt and caramelize the sugar until it’s a medium-dark caramel color, stirring with a wooden or stainless steel spoon, until all the sugar is melted. Toss in the fruit and pour in the hot wine/vinegar mixture the sugar may seize up a bit, but it will melt again as the mixture returns to a low boil. Cook for about minutes until the fruit is tender and the liquid is slightly reduced. Take off the burner and allow to cool for about 15 minutes. Stir in garam masala and salt. Pour mixture into blender and blend until smooth. Drizzle over grilled pork or lamb chops. Store in the refrigerator for up to one week. enoa Restaurant 2832 SE Belmont Street, Portland genoarestaurant.com avid Anderson, chef ear inger Chutney | 4 cups Total time 90 minutes 4 P 6 2 4 2 2 2 1 1 2 2 1 1 In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute, or until fragrant. Add onions saut until browned. Add julienne ginger and garlic saut 3 minutes, stirring frequently. Add remaining ingredients, except pears, and simmer until slightly syrupy, 1-15 minutes. Take care not to burn. Add pears and simmer until tender but still hold their shape, 15-3 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle before serving. ark itchen 422 NW 8th Street, Portland parkkitchen.com Scott Dolich, chef emon Tarragon anna Cotta with ear Caramel | Serves Total time 5 minutes 1 6 2 4 2 Lightly wipe eight 2-ounce size ceramic or metal souffl cups with vegetable oil. In a medium saucepan, heat cream, milk, sugar and lemon zest just to a simmer. Meanwhile, soften gelatin in 2 tablespoons cold water. Remove milk mixture from heat and stir in gelatin and tarragon. Let stand 5 minutes. Strain mixture through a wire mesh sieve or cheesecloth to remove tarragon leaves. Pour into prepared cups and refrigerate until firm, at least 8 hours. In a small heavy saucepan 1-quart size heat sugar, cream of tartar and 1 tablespoon water until sugar is a deep amber color, stirring periodically with a fork or swirling to cook evenly. Immediately remove from heat and slowly pour cream down side of saucepan. The caramel will bubble up and clump. Stir until caramel is smooth. Stir in brandy. Cool, then refrigerate until thickened. Peel, core and cut pears into -inch thick wedges. Combine pears, sugar and butter in a wide skillet. Cook and stir gently over medium heat until pears are lightly caramelized and tender, about 8 minutes. Spread on a platter to cool. Drizzle about 1 tablespoon caramel sauce on each dessert plate. Briefly dip panna cotta cups in warm water. Run the tip of a wet knife around edge of cups and invert onto prepared dessert plates. Divide pear slices between servings. Serve immediately. R RE E GR RECPE A R E GR G 1859MAGAZINE.COM/FOOD-DRINK 104 1859 oregon's mAgAzine SEPT OCT 2012
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EXPLORE | WIN | CONNECT get social
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Culture submit cultural items at 18
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Around Oregon road reconsidered
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Around Oregon 72 hours DAY BAKERY
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